What You Need:

• 2.5 lbs. Yukon gold potatoes (or other waxy, firm potato)
• 2.5 lbs. red potatoes
• 10 large eggs
• 1/2 cup chopped dill pickle
• 1 can pitted black olives, sliced
• 1 cup mayonnaise
• 1/4 cup Dijon mustard
• salt and pepper to taste
• sweet paprika to garnish

Step by Step:

• In a large pot, boil potatoes in salted water on med-high. Cook about 50 minutes, or until done. Drain.
• In a separate pot, boil eggs until hard-boiled, about 12 minutes; drain.
• While potatoes and eggs are cooling, chop dill pickles into 1/4" (thumbnail-sized) chunks; drain black olives and slice into chunks roughly the same as the pickles.
• Chop cooled potatoes into 1" chunks. Chop cooled and peeled eggs into 1/2" chunks.
• In a large bowl combine mayonnaise, mustard, and salt and pepper.
• Add pickles and olives and mix well.
• Add chopped potatoes and eggs; fold into dressing to coat potatoes evenly.
• Transfer to serving dish and sprinkle with sweet paprika.
  

Yield: 4 servings